Go Back
–+ servings
Slice missing from a chocolate tres leches cake.

Chocolate Tres Leches Cake

This chocolate tres leches cake is a chocolate cake soaked in a chocolate three milk mixture and topped with chocolate whipped cream.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
chill time 4 hours
Total Time 5 hours 10 minutes
Course Dessert
Cuisine Latin
Servings 16 slices
Calories 380 kcal

Ingredients
 
 

For the chocolate cake

  • 1 ½ cups Granulated sugar
  • 3 Eggs
  • 2 teaspoon Vanilla extract
  • ½ teaspoon Kosher salt
  • ⅓ cup Vegetable oil
  • ½ cup Buttermilk
  • 1 ½ cups Flour
  • 1 ½ teaspoon Baking powder
  • ⅓ teaspoon Baking soda
  • ⅔ cup Coffee hot!
  • ½ cup Cocoa powder Dutch processes

For the tres leches

  • 14 oz Sweetened condensed milk aka 1 can
  • ½ cup Evaporated milk
  • ½ cup Milk
  • 2 tablespoon Cocoa powder Dutch processed

For the chocolate whipped cream

  • 2 cups Heavy cream
  • 3 tablespoon Cocoa powder
  • ⅔ cup Powdered sugar
  • 1 teaspoon Vanilla extract

Instructions
 

  • Preheat an oven to 180c (350f) and prepare a 9 by 9 inch pan with parchment paper.
  • In a large mixing bowl, add the eggs, sugar, vanilla extract, buttermilk, salt, and oil, and mix with a whisk until well combined.
  • Add the flour, baking powder, baking soda, and mix it until almost combined.
  • In a separate small bowl, add the hot coffee and the cocoa powder, and mix it well, this will bloom the cocoa powder and enhance the chocolate flavor.
  • Add it to the batter and mix it until just combined and there are no lumps of flour visible. Do not overmix it.
  • Pour the batter into the prepared baking pan and bake the cake in a 180c (350f) preheated oven for about 30-40 minutes or until a toothpick inserted into the cake comes out clean.
  • Let the cake cool in the pan for 20-30 minutes and poke holes using the back of a fork.
  • In a medium mixing bowl, add the sweetened condensed milk, milk, evaporated milk, and sift the cocoa powder. Mix with a whisk until well combined and slowly pour it over the cake.
  • Refrigerate the cake for 30 minutes to allow the cake to soak the liquids and prevent the whipped cream from sliding off the cake.

Make the chocolate whipped cream

  • In a cold large mixing bowl add the heavy whipping cream, and sift the cocoa powder, and add the sugar and vanilla.
  • Whip with a hand mixer or in a stand mixer until stiff peaks form. Make sure that you don't overmix the whipped cream so it won't turn into butter.
  • Top the cake with the cream and spread it evenly. Make swirls using an offset spatula and sprinkle chocolate shavings on top.

Notes

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and buttermilk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cake and not dense and dry cake.
  • Line your baking pan with parchment paper! This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
  • Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • After baking, use a fork or skewer to poke numerous holes all over the cake's surface. This allows the three-milk mixture to penetrate evenly, resulting in a uniformly moist cake.
  • Pour the milk mixture slowly. Gradually pour the milk mixture over the cake, allowing it to absorb between additions. This prevents overflow and ensures even distribution throughout the cake.
  • Chill thoroughly. Refrigerate the cake for at least 4 hours, or preferably overnight, after adding the milk mixture. This allows the cake to fully absorb the liquid and develop its signature texture and flavor.
  • Whip the cream to stiff peaks. When preparing the whipped cream topping, beat it until stiff peaks form. This ensures a stable, fluffy topping that won't melt or slide off the cake.

Nutrition

Calories: 380kcalCarbohydrates: 51gProtein: 7gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 77mgSodium: 207mgPotassium: 261mgFiber: 2gSugar: 35gVitamin A: 592IUVitamin C: 1mgCalcium: 163mgIron: 1mg
Keyword Chocolate Tres Leches Cake
Tried this recipe?Let us know how it was!